This turkey pumpkin chili recipe is the bomb — landing somewhere between a chili and a taco soup. It’s not too pumpkin-y and has a rich, cozy feel, yet hits lighter with turkey chorizo! Bonus: it’s SUPER easy to make — I’ll show you how!
This Turkey Pumpkin Chili is perfect for fall
If you’re like me, you have your tried-and-true standbys for cozy fall nights — favorite chili recipe and a few favorite soups, maybe? Do you ever feel like you’re in a rut and want to branch out, but are unsure what to try? This is the perfect chili for you.
I’ve tried pumpkin chili recipes in the past that have tasted a little too pumpkin-y and pie-like. (My guess is too many baking spices?) I’ve remedied that and the spices in this soup are spot-on.
Fun fact: This soup is a knock off recipe of the Pumpkin Chorizo Soup at Cafe Zupas — our favorite soup/salad/sandwich chain here in the western US. They feature it every fall in the restaurant and now you can make it anytime you like!
Why we love this Pumpkin Turkey Chili
When you try this fun twist on a turkey chili, you’ll be adding it to your yearly fall rotation! Most of the ingredients can be stashed in your pantry or freezer for soup. It’s rich and hearty, and the pumpkin puree adds some creaminess and body.
This turkey chili has all the fall vibes and lands somewhere between a chili and a taco soup. Down below I’ve included suggestions for ingredient swaps, step-by-step instructions, and tips for storing and freezing! (Yep, it freezes, too!)
Turkey Pumpkin Chili Recipe ingredients
- Turkey Chorizo – Make sure you aren’t using Spanish chorizo which is firm like a pre-cooked sausage and not loose and crumbly like Mexican chorizo.
- Rotel tomatoes – I love these! If you haven’t used them, they’re canned diced tomatoes with green chiles added.
- Black beans
- Pumpkin puree – Make sure this is plain, unsweetened pumpkin puree and not pumpkin pie filling.
- Frozen corn
- Chicken broth
- Spices (cumin, smoked paprika). If you’d like to add a little heat, throw in a 1/4 tsp cayenne pepper.
- Heavy cream
- Garnishes (optional) – Avocado, cilantro, green onions, sour cream, shredded cheese, tortilla chips.
Pumpkin Turkey Chili Recipe substitutions
- Chorizo – You can use whatever type of Mexican style chorizo you prefer. I like turkey chorizo because it’s less greasy than pork chorizo. If you’d like to use turkey chorizo, but can’t find any, use 1 pound of ground turkey and add 3 Tablespoons of my chorizo seasoning recipe.
- Rotel tomatoes – If you can’t find them just use a couple cans of regular diced green tomatoes and a 4-ounce can of diced green chiles. Rotel tomatoes come in a smaller sized can than regular diced tomatoes, but the extra tomatoes won’t affect the soup much if you need to use regular ones.
- Black beans – If you’re avoiding beans, swap it out for more chorizo or extra vegetables (corn or zucchini would work well.)
- Frozen corn – Use drained canned corn if that’s what you have. If you are avoiding corn, use some diced zucchini or another small, quick-cooking vegetable.
- Heavy cream – If you’d like to make this soup dairy free, use coconut cream. There are enough bold flavors in this soup to mask any coconut flavor.
How to make Turkey Pumpkin Chili
- Cook the chorizo in a large soup pot over high heat until it begins to brown a little. Add the onion and garlic and cook for a few more minutes.
- Add the tomatoes, beans, pumpkin, corn, broth and spices.
- Bring to a boil, then simmer for about 20-30 minutes until the vegetables are cooked through and flavors have gotten all cozy together.
- Stir in the cream and cook for a few more minutes.
- Serve with garnishes.
Serving Pumpkin Chorizo Chili
I’m a garnish girl. I love sprinkling extra things on soup or whatever I’m eating. Garnishing this soup is completely optional since it’s great on its own!
You can use anything you’d put in a taco soup. I loved it with chopped avocado, some green onions, and a sprinkling of cilantro. You could also add sour cream, shredded cheese, and crushed tortilla chips.
Pumpkin Chili Turkey storage
Store it chilled
Once the soup has cooled down to room temperature, transfer it to a lidded container and store chilled for up to a week.
This soup freezes well, too! Let the soup cool to room temperature, then transfer it to some freezer safe containers. I love these Deli Containers on Amazon. I’ve been using them for years to store soup, broth and miscellaneous leftovers in the freezer and fridge.
More Latin Style Soups on Perry’s Plate
If you like this recipe, try another one of the Latin style soups on my site! (They’re always a hit around here.)
Butternut Squash and Sweet Potato Soup – This is a creamy blended soup with southwest spices and a fun roasted corn & bacon garnish. (I told you… I’m a garnish girl.)
Butternut Squash Chipotle Soup – Another blended butternut squash soup with a hit of chipotle and lime!
Tomatillo Soup – Made in the Instant Pot with tender shredded chicken and vegetables throughout.
Southwest Chicken Soup – Also made in an Instant Pot (or not!) — my favorite chicken soup recipe with a creamy southwest twist.
Green Chile Soup – A SUPER quick & easy soup made with blended black beans and green chiles!
- 2 Tablespoons avocado oil
- 1 medium onion, diced
- 1 pound bulk turkey chorizo (see note)
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 3 cloves garlic, minced
- 1 15oz can diced tomatoes
- 1 can Rotel tomatoes (see note)
- 1 15oz can black beans, drained
- 1 15oz can pumpkin puree
- 1 cup frozen corn
- 1 quart chicken broth
- 1/2 cup heavy cream or coconut cream
- Heat the avocado oil in a large soup pot over high heat. Add onion and turkey chorizo, breaking the chorizo up into small bits as it cooks. Cook for about 15 minutes until the chorizo has started to brown a little and the onions have softened.
- Add the cumin, smoked paprika, and cayenne (if using) as well as the minced garlic and let it cook for about a minute while you open the cans for the other ingredients. Add all the tomatoes (undrained), black beans, pumpkin puree, frozen corn, and 3 cups of chicken broth.
- Bring the chili to a boil, then turn the heat to medium low and simmer for about 20 minutes, uncovered.
- Stir in the heavy cream. Use the remaining chicken broth to adjust the texture of the chili, if you like.
- Serve immediately and garnish with whatever you’d like! I loved topping my chili with sliced avocado, fresh cilantro, some corn chips, and a squeeze of lime juice.
- If you can’t find turkey chorizo, either use regular pork chorizo (might be a little greasier) or use a pound of ground turkey and 3 Tablespoons of my chorizo seasoning recipe. You’ll add the meat and the seasonings at the same time in step 1.
- Rotel tomatoes are simply canned tomatoes with green chiles added. If you can’t find these, substitute another 15oz can of diced tomatoes with a 4oz can of diced green chiles.
Serving Size 1.5 cups
Amount Per Serving
Calories 327Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 84mgSodium 840mgCarbohydrates 24gFiber 7gSugar 7gProtein 24g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.